RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.1411
Energy (kCal)	114.7443
Carbohydrates (g)	19.1775
Total fats (g)	1.924
Fatty acids, total saturated 20:0 (g)	0.0011
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0536
Fatty acids, total polyunsaturated 17:1 (g)	0.0057
Fatty acids, total trans-monoenoic (g)	0.0271
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0071
Fatty acids, total saturated 4:0 (g)	0.0004
Fatty acids, total trans (g)	0.0271
Riboflavin (mg)	0.1957
Tocopherol, beta (mg)	0.0489
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1424
Tocopherol, delta (mg)	0.0011
Arginine (g)	0.3116
Proline (g)	0.2562
Fatty acids, total polyunsaturated 18:1 t (g)	0.0271
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.1543
Adjusted Protein (g)	0.0000
Cystine (g)	0.0571
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.7974
Copper, Cu (mg)	0.2908
Maltose (g)	0.0000
Zinc, Zn (mg)	1.4570
Total lipid (fat) (g)	1.9240
Vitamin K (phylloquinone) (g)	115.9034
Cholesterol (mg)	9.6883
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0191
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	6.9740
Folate, total (g)	42.9158
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3157.5697
Energy (kcal)	114.7443
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0287
Fatty acids, total saturated 14:1 (g)	0.0049
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1086
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0001
Sugars, total (g)	9.5382
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0396
Vitamin C, total ascorbic acid (mg)	40.0246
Lutein + zeaxanthin (g)	699.2511
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2180
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0180
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	81.1555
Fatty acids, total saturated 16:0 (g)	0.2758
Carbohydrate, by difference (g)	19.1775
Vitamin D (IU)	0.1417
Fructose (g)	2.4678
Fluoride, F (g)	12.9999
Aspartic acid (g)	0.4641
Tyrosine (g)	0.1672
Potassium, K (mg)	486.8953
Fatty acids, total saturated 12:0 (g)	0.0047
Vitamin A, RAE (g)	157.9220
Serine (g)	0.2008
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1965
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0017
Fatty acids, total saturated 22:0 (g)	0.0010
Fatty acids, total saturated 14:0 (g)	0.0237
Histidine (g)	0.1373
Isoleucine (g)	0.2005
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0018
Niacin (mg)	2.2841
Water (g)	2064.7982
Fatty acids, total saturated 8:0 (g)	0.0035
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	1817.3582
Sodium, Na (mg)	1635.4587
Iron, Fe (mg)	2.0947
Energy (kJ)	478.8555
Ash (g)	6.7345
Caffeine (mg)	0.0000
Glycine (g)	0.2043
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.3788
Fatty acids, total polyunsaturated (g)	0.4447
Vitamin E (alpha-tocopherol) (mg)	1.9821
Sucrose (g)	0.3043
Vitamin B-6 (mg)	0.3498
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0004
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.3530
Beta-sitosterol (mg)	0.3200
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0052
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.6900
Starch (g)	0.0000
Pantothenic acid (mg)	0.5194
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0008
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0729
Folate, food (g)	42.9158
Fatty acids, total saturated 20:1 (g)	0.0001
Fatty acids, total monounsaturated (g)	0.5839
Stigmasterol (mg)	0.4800
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0559
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0073
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0154
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	22.4228
Fatty acids, total polyunsaturated 16:1 c (g)	0.0010
Fatty acids, total saturated (g)	0.4854
Vitamin B-12 (g)	0.4190
Calcium, Ca (mg)	259.8393
Fatty acids, total saturated 10:0 (g)	0.0072
Galactose (g)	0.0052
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2497
Glutamic acid (g)	0.8521
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	50.9557
Vitamin E, added (mg)	0.0000
Retinol (g)	0.2833
Leucine (g)	0.3796
Folate, DFE (g)	37.1498
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	3.7467
Tryptophan (g)	0.0553
Threonine (g)	0.1948
Fatty acids, total polyunsaturated 18:1 c (g)	0.2702
Manganese, Mn (mg)	0.8302
Protein (g)	7.1411
Cryptoxanthin, beta (g)	102.3553
Fatty acids, total saturated 18:1 undifferentiated (g)	0.5429
Betaine (mg)	7.1209
Phosphorus, P (mg)	111.8770
Tocopherol, gamma (mg)	0.2728

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Southeast Asian >> Vietnamese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Combine all broth ingredients in a large pot. | 2. Heat on high until mixture comes to a rolling boil. | 3. Reduce to low and let simmer for 45 minutes to 1 hour. | 4. Meanwhile, separate 'bowl' ingredients into either 2 or 4 bowls. | 5. Once broth is sufficiently simmered bring back to a boil and ladle on top of ingredients in bowls. | 6. Add into your own bowl whatever from the add in list you like, to taste. Adding more Sambal, Sriracha, jalepenos or chili oil will make it more spicy while adding more soy or Hoisin will make it more salty. Squeeze lemon into bowl and discard lemon after. | 7. Enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	8	cups		0.0	0.0	0.0	0.0
beef bouillon cube	8			2.8	0.016	0.456	0.08800000000000001
ginger powder	1/2	teaspoon		-	-	-	-
cinnamon	1/4	teaspoon		-	-	-	-
pepper	1/2	tablespoon	ground	8.6595	2.2063	0.3585	0.1125
onion	1/8	cup	sliced	8.0	1.868	0.22	0.02
lemon juice	1/2	tablespoon		1.6775	0.5261	0.0267	0.0183
carb pasta	2	cups	low	-	-	-	-
roast beef	1/2			17.425	0.0	3.0657	0.5794
cilantro	1	cup	chopped	3.68	0.5872	0.3408	0.0832
white onion	1 1/2	cups	sliced	8.0	1.868	0.22	0.02
green onion	1/2	cup	sliced	9.585	2.0377	0.3444	0.1668
lemon	1		quartered	1.2808	0.4116	0.0486	0.0132
sambal oelek	1	tablespoon		-	-	-	-
sriracha sauce	1	tablespoon		14.694	2.9518	0.34600000000000003	0.1674
chili oil	1	tablespoon		-	-	-	-
hoisin sauce	1	tablespoon		35.2	7.0528	0.5296	0.5424
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
bean sprout	1	cup		-	-	-	-
jalapeno	1/8	cup	sliced	3.2625	0.7312	0.1024	0.0416

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Low Carb Beef Pho